The following recipes offer a wide-variety of uses for lacto-fermented lemons. Some recipes include instructions for making quick-versions of “preserved” lemons, typically involving the boiling of the lemons, or dry-salt curing. Neither of these methods offers the same flavor development and advantages that traditional 30-days lacto-fermented lemons offer. For directions on making your own lacto-fermented lemons – so easy to do! – see our articles:
Artichokes with preserved lemon dressing
BBC recipe using preserved sweet lemon
Recipe Bridge, wide-assortment of recipes using preserved lemons
Lemon Confit – quick method, use your own lacto-fermented lemons with their recipe ideas – Food & Wine
|by Kathleen in Recipes | Permalink|
Did you know...
Pickles were highly regarded by all of America’s pioneering generations because, under frontier conditions, pickles were the only zesty, juicy, green, succulent food available for many months of the year.
—Zesty, Juicy, Green!
I bought my first batch of Pickl-It jars and am in love. Finally, fermenting is working for me!
—Terri B., Raleigh, NC